Apple Dumpling
From English and French cookery, 1890
Presented as published in 1890. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
151Calories
4 gProtein
36 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories151 kcal
Protein3.7 g
Carbohydrates36 g
Fiber2.3 g
Sugars31 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium0.1 mg
Potassium162 mg
Calcium9.1 mg
Iron0.1 mg
Magnesium7.2 mg
Phosphorus20 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C7.2 mg
Vitamin A3.6 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline6.1 mg
Caffeine0 mg
Water182 g
As published
This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 69. The excerpt below is the record exactly as published.
Apple Dumpling. — Roll thin some puff -paste, and cut into square pieces, roll an apple into each piece, put into a baking-dish, brush with the white of egg beaten stiff, and sift pounded sugar over
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